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Indian spiced Norwegian cod, puy lentils and raita

Norwegian cod and Indian spices are a match made in heaven. This recipe is perfect for days you want a delicious, healthy dinner made in no time!

Cooking time30-40 min
Difficulty levelEasy



Mint and coriander raita

  • Chop the mint and coriander.
  • Mix all the ingredients together, and season well with salt and pepper. Finish with a squeeze of lemon. Set aside.

Indian spiced Norwegian cod

  • Finely chop the onion. Grate the ginger and garlic. Finely slice the chillies. Chop the coriander.
  • Put the rapeseed oil into a large frying pan, add the onion and cook until soft.
  • Add the ginger, garlic, chillies and dried spices and cook for a further 3 minutes on a low heat.
  • Then add the lentils and coconut milk and season with some salt and pepper. Bring to a simmer and cook for around 12 minutes. Remove the sauce from the heat and stir in the coriander.
  • Remove the skin from the cod if necessary, and fillets into 130 g portions.
  • Heat the vegetable oil in another frying pan and pan fry the cod fillets for 2 minutes on each side. Remove the fillets from the pan and add to the lentil and coconut sauce.
  • Place the frying pan back on a low to medium heat and allow the fish to cook in the sauce for about 5 minutes, until just cooked.
  • Squeeze over lime and serve immediately with the raita.